https://www.spicejungle.com/worcestershire-sauce-powder1383Worcestershire Sauce Powder https://www.spicejungle.com/media/catalog/product/w/o/worcestershire_sauce_powder.jpg5.72USDInStock/Cooking Ingredients/Seasonings/Cooking Ingredients/Seasonings/Spice & Grilling Rubs/Cooking Ingredients/Seasonings/Smoke Flavor & Sauce Powders<p>Can sheer manliness have a flavor? We think so.</p> <p> An accidental discovery, the first Worcestershire sauce was made in Worcester England, by John Wheeley Lea and William Perrins, a couple of pharmacists with a eye for culinary intrigue. Originally, the sauce was sold as both a flavoring and a digestive agent. </p> <p> The sauce in question was actually a British attempt to recreate a fermented fish sauce called garum, a popular flavoring used in Italy and Greece. The anchovy-based recipe was flavored with tamarind, cloves, malt vinegar, onion, molasses, and other ingredients. However, the resulting sauce was so completely inedible that the remaining barrels were shelved aside. After time, however, the sauce had mellowed and fermented taking on a lovely flavor. </p> <p> And that is Worcestershire sauce. </p> <p> This sauce is just that but it’s been dehydrated and into a significantly more potent powder. Worcestershire powder can be mixed with water to form a quick sauce, but we also love it in rubs for ribs or sprinkled onto a steak or ham during the last bits of cooking so it can form a Worcestershire glaze. </p>5.7200SpiceJunglesku:SJH51800product_type:Food, Beverages & Tobacco > Food Items > Condiments & Sauces > Worcestershire Sauce334.9

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Details

An accidental discovery, the first Worcestershire sauce was made in Worcester England, by John Wheeley Lea and William Perrins, a couple of pharmacists with a eye for culinary intrigue. Originally, the sauce was sold as both a flavoring and a digestive agent.

The sauce in question was actually a British attempt to recreate a fermented fish sauce called garum, a popular flavoring used in Italy and Greece. The anchovy-based recipe was flavored with tamarind, cloves, malt vinegar, onion, molasses, and other ingredients. However, the resulting sauce was so completely inedible that the remaining barrels were shelved aside. After time, however, the sauce had mellowed and fermented taking on a lovely flavor.

And that is Worcestershire sauce.

This sauce is just that but it’s been dehydrated and into a significantly more potent powder. Worcestershire powder can be mixed with water to form a quick sauce, but we also love it in rubs for ribs or sprinkled onto a steak or ham during the last bits of cooking so it can form a Worcestershire glaze.

Additional Info

Dietary Notes

Contains Sulfites.

Country of Origin

United States

Handling / Storage

Store in a cool, dry place.

Qualities

Gluten-Free, Kosher Parve, Non-GMO

Cuisine

American, Australian, British, Canadian, Indonesian, Mexican, Thai

Product Style

Powder

Shelf Life

3 years

Recommended Applications

Add Worcestershire Powder to flavor sauce, stews, or soups. Worcestershire Sauce Powder is a versatile spice, try experimenting with this powder with other herbs and spices to create your very own dry rub, or simply sprinkle on cooked steaks, pork, or roasts for great flavor. Sprinkle on pasta or steamed vegetables or mix in with your parmesan cheese prior to adding to your dish.

Basic Preparation

No preparation necessary, ready to use as is. To reconstitute to the flavor of table Worcestershire, blend 1 part Worcestershire Powder to 1.5 parts water (by weight).